title: Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?
abstract: OBJECTIVE
  Food iron (Fe) fortification is an adequate approach for preventing Fe-deficiency anemia. Poorly water-soluble Fe compounds have good sensory attributes but low bioavailability. The reduction of the particle size of Fe fortificants and the addition of ascorbic acid might increase the bioavailability of low-soluble compounds. The present work aims to compare the Fe absorption and bioavailability of micronized dispersible ferric pyrophosphate (MDFP) (poorly soluble) to ferrous sufate (FS) (highly soluble) added to a fruit juice in presence or absence of ascorbic acid (AA) by using the hemoglobin repletion assay in rats.
  
  
  METHODS
  After a hemoglobin depletion period, four fruit juices comprised of (1) FS, (2) MDFP, (3) FS + AA, (4) MDFP + AA were produced and administered to a different group of rats (n = 18) over 21 days. During the repletion period, Fe balance, hemoglobin regeneration efficiency (HRE), relative bioavailability (RBV) and Fe tissue content were determined in the short, medium and long term.
  
  
  RESULTS
  Fe absorption and bioavailability showed no significant differences between fortifying the fruit juice with FS or MDFP. The addition of AA to the juice enhanced Fe absorption during the long-term balance study within the same Fe source. HRE and Fe utilization increased after AA addition in both FS and MDFP groups in every period.
  
  
  CONCLUSIONS
  Fe absorption and bioavailability from MDFP were comparable to FS added to a fruit juice in rats. Further, the addition of AA enhanced Fe absorption in the long term, as well as Fe bioavailability throughout the repletion period regardless of the Fe source employed.
authors.affiliation: Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus Universitario de Espinardo, Murcia, Spain.
authors.forename: Juan Francisco
authors.initials: JF
authors.lastname: Haro-Vicente
authors.forename: Darío
authors.initials: D
authors.lastname: Pérez-Conesa
authors.forename: Francisco
authors.initials: F
authors.lastname: Rincón
authors.forename: Gaspar
authors.initials: G
authors.lastname: Ros
authors.forename: Carmen
authors.initials: C
authors.lastname: Martínez-Graciá
authors.forename: Maria Luisa
authors.initials: ML
authors.lastname: Vidal
mesh_terms: D018798:Anemia, Iron-Deficiency / Q000517:prevention & control; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D001205:Ascorbic Acid / Q000494:pharmacology*; D001628:Beverages; D001682:Biological Availability; D019587:Dietary Supplements; D011756:Diphosphates / Q000493:pharmacokinetics*; D005527:Food, Fortified; D006454:Hemoglobins / Q000032:analysis*; D007408:Intestinal Absorption / Q000187:drug effects; D007501:Iron / Q000493:pharmacokinetics*; D019266:Iron, Dietary / Q000493:pharmacokinetics*; D008297:Male; D010316:Particle Size; D011897:Random Allocation; D051381:Rats; D017207:Rats, Sprague-Dawley; D012995:Solubility
chemical_list: D000975:Antioxidants; D011756:Diphosphates; D006454:Hemoglobins; D019266:Iron, Dietary; D007501:Iron; D001205:Ascorbic Acid; C049051:ferric pyrophosphate